Stuffed Bacon Cheeseburgers with Smoky Chipotle Sauce

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


2 pounds ground chuck
2 tablesspoon worcestershire
1 shallot minced
1 cup shredded Monterey Jack
6 slices cooked bacon, chopped
2 teaspoon Broiled Steak Seasoning salt
6 crusty rolls, split
Topping for serving
Romaine lettuce leaves Rip
tomato slices
2 (18-ounce) bottles of barbecue sauce
2 canned chipotle chile peppers in adobo sauce
2 Tablespoons brown sugar
1 Tablespoon chili powder



Combine all the ingredients for the sauce in a blender and mix until smooth. Then simmer in a sauce pan over medium heat for about 15 minutes. Remove from heat and set asside. Combine ground chuck, worcestershire, shallots, and steak seasoning in a bowl. In another bowl combine the bacon and shredded chesse divide meat into 6 equals amounts. Shape together about a Tablespoon of the cheese and bacon mixture to make a little ball, put in the center of the meat and form into nice patty, making sure the cheese is completely covered and in the center Flattens slightly set them side by side on a tray or pan in the refrigerator while preparing the gril Preheat an outdoor gas or charcoal grilland get it very hot. Coat the grates with oil to keep the burgers from sticking. Grill the burgers for about 8 minutes per side for medium or cook until it is no longer pink or the internal temperature is 160 dgrees F. Remove the burgers from the grill, and set aside on a clean plater while you toast the buns. Rub the rack with oil and place the buns cut-side down, toast for 1 minute. Serve the burgers with the chipotle sauce, lettuce, and tomato.